Homemade Raspberry Toaster Pastry

These Homemade Raspberry Toaster Pastries are a delicious and fun treat to make at home. Made with clean ingredients, these pastries are a healthier and more flavorful alternative to store-bought versions. You can use whole-wheat flour, fresh or frozen raspberries, and a touch of maple syrup to create a delicious and wholesome breakfast or snack. These easy-to-make pastries are a fun baking project for kids and a great way to enjoy a sweet treat without all the processed sugars and artificial flavors.

Print Recipe

No ratings yet

Homemade Raspberry Toaster Pastry

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 12

Ingredients

Dough

• 2 1/2 cup Einkorn flour (use 2 cup all purpose)
• 1 tsp Pink himalayan salt
• 1 stick Butter (cold, cubed)
• 6 tbsp Water (cold water)
• 1 cup Strawberry jam

Icing

• 2 cup Powdered sugar
• 2 tbsp Butter (melted)
• 1/4 tsp Pink himalayan salt
• 1 tsp Vanilla paste
• 3 tbsp Milk
• 1 tsp Natural food dye (any color, optional, not necessary)

Instructions

Make Dough

• In food processor, add 2 1/2 cup Einkorn flour and 1 tsp Pink himalayan salt. Pulse.
• Then add cubed, 1 stick Butter while processor in running one cube at a time.
• Then add 6 tbsp Water at a time until dough forms into a ball. Might use all or might use a bit less
• Turn out dough, form into a ball, cover, and refrigerate for 30 minutes.

Roll and Shape

• Preheat oven to 375
• Flour surface or use silicone mat
• Cut cold dough in half
• Place parchment on top of dough and roll out until about 1/4 in thick. Trim off edge pieces so its about a rectangle.
• Add 1 cup Strawberry jam on top, spread out.
• Roll out the other piece of dough in the same way, making it a bit wider on the edges.
• Place on top of jam, trim, and crimp the edges with a fork to seal
• Poke holes in the top to allow steam to escape, then bake at 375 for 15-18 minutes until golden brown.

Finish

• While baking, mix icing. Add 2 cup Powdered sugar, 2 tbsp Butter, 1/4 tsp Pink himalayan salt, 1 tsp Vanilla paste, 3 tbsp Milk, and 1 tsp Natural food dye. Whisk well, set aside
• Remove pastry from oven and cool completely before icing.
• Ice and add sprinkles if desired, allow the icing to harden before slicing and storing to prevent leaking and dripping.
• Enjoy! See below for storage tips

Notes

Storage

• Keeps well for 4-5 days at room temperature in a sealed container or bag.